I brewed 2 Belgian wits using exactly the same grain bill.
Each had 3.5 lbs pale wheat
3.5 lbs belgian pilsner
1 lb flaked oats.
Both turned out very good, EXCEPT, the 1st time I made this I had the crazy thick, long lasting foam that is such a desirable trait of this beer.
The 2nd time I brewed this, I got some good foam, but nowhere near what I had the 1st time.
The mash temps where pretty close to the same, around 153*. The mash time’s where each 60 minutes.
After I brewed them I found out my thermometer was innacurate, so maybe the mash temps where different.
Any ideas as to what would cause the difference in the foam?